Got a side of salmon from Makro, pin boned it and am now following this recipe found here http://geeksthatgrill.net/2012/07/01/simple-smoked-salmon/
There's some discussion on their blog by others saying this isn't propper hot smoked salmon, but I will try other recipes in the future and make my own mind up.
I brinded the salmon in their suggested brine for about 4 hours when I got back in from night shift this morning. Then it went into the fridge. After 4 hours, drained it and left it uncovered in the fridge till 8pm
Rubbed it with one of my own concoctions and put it in the wsm.
Will let you know how it goes.
Plan is to serve it cold tomorrow at a family gathering. I think it will be like smoke roasted rather than heavy smoked, but wait and see!